If that Brooklyn Blackout Cake was so popular it must have been really really good because it sure looks scary. I like chocolate but if I had to choose, I'd go for the... (taking a deep breath) Mocha Buttercream Yellow Cake.
The mocha cake immediately makes me think of the classic British coffee walnut cake that was a staple of my childhood, only without the unnecessary walnuts. Today, I hesitate to buy those I encounter in cafes on trips to the UK: Gussied up or veganized, they lack the simple yumminess of the olden days.... And anyway, they are often skimpy on the icing. I will give this mocha cake a go!
Let me know how it goes, Annette! Also, someone just wrote me asking about a good walnut cake, would love to know more about the one you mentioned from your childhood!
It's pretty simple, and makes use of the instant coffee that appeared in British homes in the 70s. Likely, margarine was used instead of butter (I think we used butter, at least in the icing) because British food was still hungover from the War. Today, the recipes are poshed up: BBC uses mascarpone in the icing (why???) Nigella uses espresso powder (again, why???) but at least gives the option of using instant coffee. Always important to note that US and UK self-raising flours are very different beasts. Googling Nigella Self-raising flour gives the easy recipe for making your own for British bakes.
Reading this recipe you have brought back so many childhood memories. Spending every summer growing up visiting my grandparents in Brooklyn (Coney Island Avenue) we of course would also be visiting aunts, uncles, cousins, etc. My mother NEVER went on a visit that she didn't stop at Ebinger's on the way. She always purchased the Mocha Buttercream Cake to take with us and they were oh so good!! Thank you for this recipe, I can't wait to try.
Yes, my aunt would visit us from Brooklyn nearly every week and bring us this exact cake. It was so good. And since I was a kid and a picky eater, I would remove the almonds! Thank you for this recipè. I am definitely going to try it.
Hi Jolene, as a compulsive reader and book lover, I can't but admire the old cookbooks you show and mention in your stories. I wonder how many old cookbooks you have. Do you hunt for them in used/vintage bookstores? The internet?
Now that I think about it, it would be great if you devoted one of your posts to this subject (unless you have already done that).
So funny! I was literally driving earlier this week and thought to myself, “I wonder when Jolene’s next newsletter will be sent,” and poof! A few hours later you sent this treasure! Ebinger’s closed before I was born but my parents and their siblings would talk about it all the time. How do we convince someone to open that safe and open Ebinger’s 2.0?!
She mentioned the blackout and the buttercream. I posted the article on my facebook page and she commented, "One of my favorites!! Walked to Ebinger's bakery as a kid, with my mom, that was located on Avenue U n East 17th Street. Chocolate Blackout Cake was the best! Also the Butter Cream cake was delicious!"
If that Brooklyn Blackout Cake was so popular it must have been really really good because it sure looks scary. I like chocolate but if I had to choose, I'd go for the... (taking a deep breath) Mocha Buttercream Yellow Cake.
😂 It’s delicious
On behalf of my late Grandmother and the Mocha Buttercream Yellow Cake, thank you for your support! ;)
You were a lucky girl, Jolene. I grew up far away from both sets of grandparents so I had nobody to spoil me with such gorgeous cakes.
On the other hand, every Sunday my father used to buy us pastries at the patisserie near my house.
Sweet memories all ‘round
The mocha cake immediately makes me think of the classic British coffee walnut cake that was a staple of my childhood, only without the unnecessary walnuts. Today, I hesitate to buy those I encounter in cafes on trips to the UK: Gussied up or veganized, they lack the simple yumminess of the olden days.... And anyway, they are often skimpy on the icing. I will give this mocha cake a go!
Let me know how it goes, Annette! Also, someone just wrote me asking about a good walnut cake, would love to know more about the one you mentioned from your childhood!
It's pretty simple, and makes use of the instant coffee that appeared in British homes in the 70s. Likely, margarine was used instead of butter (I think we used butter, at least in the icing) because British food was still hungover from the War. Today, the recipes are poshed up: BBC uses mascarpone in the icing (why???) Nigella uses espresso powder (again, why???) but at least gives the option of using instant coffee. Always important to note that US and UK self-raising flours are very different beasts. Googling Nigella Self-raising flour gives the easy recipe for making your own for British bakes.
https://www.nigella.com/recipes/coffee-and-walnut-layer-cake
Thank you so much for this, Annette!
Oops, she just uses plain (all purpose) for this cake. Still, hope that's useful for GBBS fans... 😂
😂
Reading this recipe you have brought back so many childhood memories. Spending every summer growing up visiting my grandparents in Brooklyn (Coney Island Avenue) we of course would also be visiting aunts, uncles, cousins, etc. My mother NEVER went on a visit that she didn't stop at Ebinger's on the way. She always purchased the Mocha Buttercream Cake to take with us and they were oh so good!! Thank you for this recipe, I can't wait to try.
Aww, Marion, thank you so much for your comment. It’s such a vivid memory to me, too. Let me know how it goes and if you have any questions.
Yes, my aunt would visit us from Brooklyn nearly every week and bring us this exact cake. It was so good. And since I was a kid and a picky eater, I would remove the almonds! Thank you for this recipè. I am definitely going to try it.
Let me know how it goes, Tom!
Hi Jolene, as a compulsive reader and book lover, I can't but admire the old cookbooks you show and mention in your stories. I wonder how many old cookbooks you have. Do you hunt for them in used/vintage bookstores? The internet?
Now that I think about it, it would be great if you devoted one of your posts to this subject (unless you have already done that).
Great idea, Gianni. Will do a post in November.
What a beautiful slice of history, Jolene! I appreciate the shout-out, too! Thank you for sharing your story of this great cake.
Thank you, Anne! Looking forward to your Orange Chiffon Cake!
So funny! I was literally driving earlier this week and thought to myself, “I wonder when Jolene’s next newsletter will be sent,” and poof! A few hours later you sent this treasure! Ebinger’s closed before I was born but my parents and their siblings would talk about it all the time. How do we convince someone to open that safe and open Ebinger’s 2.0?!
Hahaha! Yes, we need an Ebinger’s 2.0! Would love to know if anyone in your family remembers the Mocha Buttercream Cake!
She mentioned the blackout and the buttercream. I posted the article on my facebook page and she commented, "One of my favorites!! Walked to Ebinger's bakery as a kid, with my mom, that was located on Avenue U n East 17th Street. Chocolate Blackout Cake was the best! Also the Butter Cream cake was delicious!"
I love this! And thanks for reposting, Danielle! :)
Mmmmm... love the pic of the beautiful cake tin, too!
Hi, Alison, thanks so much! I love finding these old pieces (thank you, eBay! :)
I love the title, Everybody’s Cookbook.
I do too, Kate. So welcoming :)
I would luv to have this cake again as it was my favorite. The original had lightly spinkled almonds on the top and on the side.
Yes!
I’m in the midst of doing just that, Amy! ☺️❤️